English Tea - Cranberry Scones
2024-05-22 03:00:01 56
Scone, originating in Scotland, is the Scottish Quick Bread. Its name comes from a stone head that has a long history and is known as the Stone of Scone or Stone of Destiny, where the Scottish royal family was crowned. Traditional scones are made primarily from oats and baked in a shallow pan used for pancakes. And now flour has become the main ingredient, and like regular pasta, it is baked in an oven, with shapes that can be made into various shapes such as round, square, or diamond. Sikang Cake can be made into sweet taste or salty taste. In addition to breakfast, it can also be used as Dim sum.
Details of ingredients
Technique
Steps to make English Tea - Cranberry Scones
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1. Preheat the oven at 425F/220C. Put flour, sugar, baking powder, and salt in a bowl, stir well, and add cold butter. Use a paste blender to mix the butter and flour together. It's normal to have some bumps.![]()
2. Then add 2/3 cups of half half and stir gently, without stirring for too long. The flour should be just moist.![]()
3. Then add dried cranberries and gently stir them together.![]()
4. Take the dough out of the bowl, place it on a table sprinkled with flour and knead it 5-10 times by hand. Then beat the dough into round cakes with a thickness of about 1 inch/2.54 centimeters by hand and cut them into 8 pieces. You can also cut them into your preferred shape. Traditional scones are triangular in shape.![]()
5. Place the cut dough on a baking tray, with a spacing of 2 inches/5 centimeters between each, and brush the dough with a spare half half. Sprinkle with spare sugar.![]()
6. Bake in the oven for 12-15 minutes, or until the surface is golden brown. After taking it out, put it on the shelf and wait until it gets cold before you can eat it.
